After two long years my books are finally done and dusted. I’ve compiled two books, the first Myhumblefood book concentrates on Asian home cooking. The second book is a little more fun; along with some Western home cooking, I’ve also added a section on Food Art which is something I really enjoy. They’re both priced at RM 300 a set for people residing in Malaysia, or SGD 120 a set for those in Singapore.

Free delivery for those in Bangsar and Damansara Heights only.

Please PM me for details!

Special note: 50% of gross profit from the sale of the books will be donated to the National Kidney Foundation as well as the Great Heart Charity Foundation. Should you decide to also donate in addition to buying the book(s), 100% of your donation will go directly to these causes.

I never eat beef. It’s pretty obvious as my blog has never featured beef. However, I couldn’t resist the temptation anymore as I’ve seen (and smelt!) many a succulent beef dish! So I thought, if I were to try beef anyway, why not go for one of the better beef places in Singapore? Which led me to Magosaburou, I’ve seen pictures of it online and it planted the seed of temptation into my head T___T. I’ve gone back a couple of times since, so this post would include pictures from 2 or 3 visits. I must say though I loved it at the start…but it got a little disappointing in my last visit. In any case, I shall lay off beef for a while… since I don’t usually eat it, my body just isn’t used to it!

So here goes… the first visit:-Sashimi salad. The best sashimi salad I’ve ever had! The sashimi slices were generous and in thick slabs, it had tuna, salmon, scallop and ikura in it. The sauce seemed like a sort of ponzu/goma sauce but it was divine with the salad! I always order this when I go. The last visit though, the slices seemed smaller and thinner. I’m not sure if it’s my imagination but I hope they don’t skimp on the sashimi the next time!Beautiful, healthy and tastyBotan Ebi and Uni sashimi. The sashimi is fresh, the prawn still retained a little crunch before your teeth sinks into the creamy centre. And I should add that the botan ebi is of a good size and plump to boot, not some prawn wannabe melting into obscurity with its head half hanging/wilting off its body. So two thumbs up for this. The uni was delicious too, fresh and creamy.No complaints on the sashimi end for this post We ordered a la carte beef from the menu. Kobe Wagyu, Kurimi and some thinly sliced tongue. I don’t know my beef cuts well so I don’t know what Kurimi is! We also ordered some samgyeopsal (marinated pork belly). Needless to say, the beef was still the main star of the show.The beef is presented nicely on a platter, this is where you decide whether you want to cook it yourself or have the restaurant cook it for you. We chose to leave it to the pros. The cooking makes or breaks the beef, so since this was going to be an expensive meal, we’d rather not risk it!Foie Gras Cawanmushi… apparently the foie gras was in a more solid form than this but I didn’t notice as I was busy taking photos of the beef.So this is what tongue tastes like… its delicious! Slightly chewy with some resistance, but with lots of flavour in it.Then the kurimi. Its delicious as well, but there is very little fat or marbling in it so its a little tough. But hey, what would I know right? I have no benchmark to compare it to!Then this came along. There was just no competition, this was hands down the best cut of the night. Its the Kobe-Wagyu and it was the most tender, full-bodied, amazing depth and round flavoured meat I’ve ever tasted. Now I know why people scoff at me when I say I eat lamb instead of beef. I really didn’t know what I was missing. My two dining companions were in raptures as well, though one of them did say that I should try the beef in Japan as its even better than this! Certainly this is the best he has tried in Singapore though.We ordered a bibimbap as well. It came in a stone pot so it would be of the dolseot bibimbap variety. Again this was a first for me. I never order bibimbap when I’m at a Korean restaurant, I usually opt for Kimchi Jiggae instead. I think I became a bibimbap fan after having this! It had the perfect ratio of vegetables and meat to rice, and that crispy rice which came from the bottom of the pot adds such a pleasant crunch without being so hard you have to chew voraciously at it. All in all, a good bibimbap indeed!

These are photos from the second visit. We got greedy and ordered the mixed beef platter as well as some kobe beef which was on promotion. I think this was a way better choice than ordering a la carte as I didn’t know what I was ordering!

The mixed platter includes the Kurimi and shin shin but also has Rib eye, rib eye core and a nice tenderloin steak.And the kobe promotion included more rib eye cuts and sirloin.Rib eye was amazing… thin slices of marbled, tender beef. I can’t remember what this was… either the sirloin or the rib eye. Both were equally good and melted so charmingly in my mouth.

In comparison the shin shin was just alright. The rib eye core was fantastic as wellI think this is the tenderloin steak, done medium well with a touch of pink in the middle. I reckoned this was pretty well cooked with a nice sear on the outside. Had enough bite to it and was bursting with beefy goodness.

I must say though, at this point I felt I had too much fat. I should have had some rice to go with it, just a few slices of this would have been enough with it.

The thinly sliced rib eye. Since its that thin you barely needed to chew it. The meat itself had a lot of that beautiful marbling it so it was so juicy and again, oh so very slightly pink, that I think that if I put it in my mouth it would have just slid easily into my throat

I think the following photos were from another visit. The mixed platter set included tomo sankaku in place of one of the other cuts of meat. I believe the platter is an assortment of the chef’s choice cuts. I highly recommend the mixed platter!

Here’s a very bad photo of the bibimbap. Yes we ordered it again, it seemed quite small the second time though. Still delicious.

I didn’t fancy the tomo sankaku very much. Had a little bit of a strong smell to it.

And in repetition to the meats already shown:-

Something to note, I ordered the maguro and otoro sushi in my last visit. It was nothing great, the fish slices were small and doesn’t taper off like the authentically Japanese sushi. It’s also thin and miserable looking. For the price, which was outrageously expensive, I feel pretty ripped off on the sushi. I’d advise not to go for the sushi at all.

Even without the overly priced sushi, the bill is usually pretty steep. I normally spend up to SGD 500 for 2-3 people. So to maximize the experience, go for the beef platter and/or sashimi salad and bibimbap and forget about the sushi.